Growing up on a small dairy farm, I recall Dad planting a small garden every year. Well, small for a farm, huge compared to what the neighbors grew.
When I was 10 or so Dad planted zucchini. He and Mom had NO idea how much zucchini *1* plant would produce … he planted at least a dozen!
We had zucchini ad nauseum. Mom kept coming up with new recipes for it – we had 3 different kinds of zucchini jam, we shredded it and froze it. ARGH! I think Dad gave it away at gunpoint, “Take this bag of zucchini or die!” ROFL!
Of all the things we did with zucchini, the bread is my favorite. I still love zucchini bread. Although initially I admit I had my doubts, as Mom chopped it instead of shredding it the first time!
The second year Dad only planted 3 plants …
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 cups zucchini, peeled & ground fine
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 3 cups flour
- 1/2 cup walnuts, chopped (optional)
- 1/2 cup raisins (optional)
Beat well the eggs, oil, sugar, zucchini, & vanilla. Add baking soda, baking powder, salt, cinnamon, and flour; beat well. Add nuts & raisins; beat well. Place in two greased and floured bread pans. Bake at 325 F for 1 hour 20 minutes.